日本酒を語る

日本酒を語る

2017.06.15

用語系コラム

How complicated! Summarized classification of names depending on process after pressing

There are various names for sake depending on the process after pressing and Oribiki (precipitation). The most confusing difference when describing the condition of sake may be that of “Hi-ire (pasteurization),” “Warimizu (dilute / water added before bottling),” and “Roka (filtration).” Here is the basic classification:

Freshly pressed sake: unfiltered、undiluted(no more than 1%)、Unpasteurized, sometimes without removal of sediment
Unfiltered unpasteurized undiluted sake: unfiltered、undiluted(no more than 1%), Unpasteurized, unpasteurized, sometimes without removal of sediment
Undiluted sake / unpasteurized Undiluted sake: filtered、undiluted(no more than 1%)、unpasteurized.
Unfiltered sake: unfiltered、diluted or not、pasteurized or not
Unpasteurized sake: filtered、diluted、unpasteurized
Live storage sake: filtered、diluted、once pasteurized(before shipping)
Live bottled sake: filtered、diluted、once pasteurized(after pressing)
*上記は一般的な場合の解説です。上記と異なる場合もあります。

火入れ処理の施していないものは、酵母や酵素が残っていますので、冷蔵、遮光での保管は必須です。1度の火入れも準じた方が安心です。

(*Please see the glossary for individual explanation. The above are generally descriptions. Some may differ from the above)


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